In a large bowl, add the almond flour, pumpkin protein, salt, and mix well.
Melt ghee or butter. Set aside and allow to cool
Add the egg yolks to a large bowl along with the maple syrup, vanilla, vinegar, and whisk well. Add the melted ghee and whisk to combine.
Add the wet mixture on top of the almond flour mixture and stir with spatula until fully incorporated. Set aside.
Add the baking soda to your fingers and rub out any small clumps directly over the bowl with the muffin batter. Add 1/3 of egg whites to the mixture and fold it all in. Add half of remaining egg white and fold it in. Add the rest of the egg whites and fold it in.